Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping. This recipe first appeared in our November 2011 issue along with Dana Bowen’s story Roots of Flavor.
- 2 large Vidalia onions, cut crosswise into 1/2″-thick slices
- 4 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp. bread crumbs
- 2 tbsp. unsalted butter, melted
- 1 tbsp. finely chopped parsley
- 1 tsp. finely chopped oregano
- 1 tsp. finely chopped thyme
- 2 cloves garlic, minced
- Heat oven to 450°. On a foil-lined baking sheet, coat onion slices in oil, keeping them as intact as possible; season with salt and pepper. Bake, turning once, until soft and lightly caramelized, about 15 minutes.
- Meanwhile, stir together bread crumbs, butter, parsley, oregano, thyme, garlic, and salt and pepper in a small bowl; sprinkle evenly over onion slices. Continue baking until topping is golden brown, about 15 minutes more.